How To Make The Border Chile Rellenos Recipe
A delicious Mexican dish filled with roasted poblano peppers and melted cheese, topped with a flavorful tomato sauce.
Serves:
Ingredients
- 4 fresh poblanos, roasted and peeled
- 1 cup of shredded cheese (Monterey Jack or Cheddar)
- 2 eggs, separated
- 1 tbsp of flour
- 1/2 tsp of salt
- Vegetable oil, for frying
- For the tomato sauce:
- 1 tbsp of vegetable oil
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1 can of diced tomatoes (14 oz)
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 1/2 tsp of oregano
- 1/2 tsp of cumin
Instructions
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Preheat the oven to 375°F.
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Cut a slit lengthwise in each poblano and carefully remove the seeds without breaking the peppers.
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Stuff the peppers with shredded cheese and close the slits with toothpicks.
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In a bowl, whisk egg whites until stiff and glossy.
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In another bowl, whisk the egg yolks with flour and salt.
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Fold the egg whites into the yolk mixture and mix gently.
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In a large skillet, heat about 1/4 inch of oil over medium-high heat.
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Dip each pepper in the egg mixture, coating it thoroughly.
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Fry each pepper for about 2-3 minutes on each side, until golden brown.
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Place the fried peppers on a baking sheet and bake for about 10 minutes.
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To make the tomato sauce, heat oil in a small saucepan over medium heat.
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Add onions and garlic, and cook until softened.
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Add diced tomatoes, salt, pepper, oregano, and cumin. Bring to a boil and reduce heat. Let it simmer for 10 minutes.
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Serve the Chile Rellenos with the tomato sauce on top.
Nutrition
- Calories : 305kcal
- Total Fat : 21g
- Saturated Fat : 8g
- Cholesterol : 155mg
- Sodium : 842mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 14g
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